Chopped Liver {paleo}

Jewish Grandma’s are notorious for a few things: their food, their loud voices and their intent to set-up their granddaughter with “a nice Jewish boy.” Let’s skip the failed dating set-ups, the loudness of my Grandma and just focus on her food. Chopped liver was always on the table at both of my Grandma’s houses and I devoured it. Did I know how good it was for me? Nope, but it was delicious (yes, delicious) so I ate it.

But now I know that properly sourced liver (from properly raised animals) is a serious super-food. Liver is one of the most nutrient-dense foods out there: it is an abundant source of vitamin A, arachidonic acid, DHA, and the B vitamins. It can also help boost energy, libido, muscle growth and brain power. Don’t believe me? Check out this article on the 10 Health Benefits of Chicken Liver.

Chopped Liver1

Chicken liver is milder tasting than other animal livers (and still packs the nutritional punch) so that’s what I eat. Yes touching it raw totally grosses me out, but sometimes we gotta put on our big girl panties and eat things that are good for us. Liver is one of those things. And the added bonus? Made right, it’s actually delicious.
Chopped Liver2
It’s hard to push ourselves outside of what I like to call our “food comfort zone.” But often it is necessary. Why was I so adverse to meat for so long? Well because I thought it was bad for me, I didn’t think I could buy properly raised meat and I genuinely love animals. I was convincing myself that I didn’t like it so I stopped eating it. But my body was pushing back. It was hard at first (and raw meat still grosses me out) but I eat the way I do for my health and believe that eating properly raised meat is part of the circle of life. A few months ago, I forced myself to try liver again. It was uncomfortable but now I eat it by the spoonful. Our bodies are amazing, weird, interesting, fascinating things. Now if only I could fall in love with sardines…
Chopped Liver3

Chopped Liver

Ingredients (Makes approx. 3 cups)

  • 1 lb. organic chicken liver
  • 3 hard boiled eggs [directions]
  • 2 small onions
  • 1/2 tsp. salt, more to taste
  • 1/4 tsp. pepper, more to taste
  • fat of choice for frying the onions


1. Pre-heat oven to broil, line a baking sheet with tin foil and set aside.

2. Rinse the liver under cold water and pat it with a paper towel to dry.

3. Lay the liver on the baking sheet and broil in the oven for 10 minutes – flipping halfway through (5 minutes per side).

4. While the liver is broiling, chop the onions into eighths (they do not need to be super small because you will be pulsing them in the food processor eventually) and fry them in about a tsp. of oil (I use coconut) in a pan on the stove until browned. Set aside.

5. Next, use a fork or potato masher to mash the hard boiled eggs in a medium bowl and set aside as well.

6. Once the liver has broiled, allow to cool for 10 minutes.

7. Once cool, add the liver to a food processor and pulse for about 8-10 seconds (or until desired consistency).

8. Remove the liver and add it to the hard boiled egg mash and mix to combine.

9. Add the onions to the food processor and process until finely chopped.

10. Add the onions to the egg and liver mixture and mix to combine.

11. Season with salt and pepper (adding more to taste).

12. Serve with veggies or by the spoonful – store in an airtight container in the fridge for up to a week.

Questions of the day… 

Have you pushed yourself to incorporate different foods into your diet? Does your Grandma set you up on dates as well? 


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26 thoughts on “Chopped Liver {paleo}

  1. Loved it! Although mine turned out slightly darker — I may have left the liver to cook a tad long.

    When I think Jewish cooking, the two things which come to mind are bagels and blintzes (and a smoked salmon bagel has to be my absolute favorite non-paleo indulgence)

    1. The color may also be because of the chicken – sometimes it comes out darker for me too! YES to bagels and blintzes :) I am visiting my grandparents in the fall and am definitely indulging in a smoked salmon bagel (sesame seed please).

  2. I’ve never had chopped liver but I’ a BIG liver lover (tee hee) – in fact I fried me up some lamb’s liver last night! I think this would be a great party dip – we just need to rename it…

  3. Organ meats are one of the most under appreciated foods! So rich in vitamin K2 and a whoel bunch of other minerals. I eat pork liver all the time. It’s fantastic.

  4. My grandma definitely used to try to set me up, even though I lived hours away (“You can do long distance! He’ll travel for you!”) Luckily she likes John so that’s over. :)

  5. Every time you talk about liver I hear the phrase, “What am I, chopped liver??” in my head. I am so lame. ANYWAY, I’ve never had liver, but this looks kind of like chicken salad, so my mind is telling me that it would taste good! I’m pretty adventurous to trying anything ONCE, but the problem is that if I don’t like it, I basically never eat it again.

  6. Yes, yes, yes! :-)

    Is it odd that I actually like the feel of raw meat, especially liver?? ok! yes I might be a freak! Ha!

    I’m not a massive fan of sardines, find them boring – luckily I have yummy tasty mackerel to take it’s place!

  7. Maybe we have the same grandma! Chopped liver was always my dad’s favorite and my mom thought he was nuts. Now I encourage both of them to eat it! I am totally getting into this too. As a kid I secretly loved chopped liver and had no clue that it was actually healthy! Thanks so much for this recipe! Even if I’m the only one who eats it it will be so worth it! Plus I’ll pass along to my dad :)

  8. I often see chicken liver at my local co-op, but I always pass on them because I’m too scared to try them. This recipe has inspired me to give it a try!

  9. HOORAY! The liver recipe. You’re a brave girl! This recipe makes it look less intimidating that’s for sure. Oh and your grandmother is adorable, for the recipe and for trying to set you up. She must adore you!! :)

  10. I totally know what you mean about learning to like things that are good for you. This happened to me with nuts (crazy, because now they’re one of my favourite foods and I eat them in some form every day), but I guess my “strange” health food is cottage cheese. Used to hate it, and some people can’t get past the texture, but I love it! What makes it really weird though, is that I’ll mix it with anything- to make cheese sauce, marinara, eggs, fruit, even salmon (my favourite). Let’s just say some of my more “creative” concoctions don’t usually make it on the blog for photogenic reasons… haha
    Liver still kinda freaks me out but maybe I’ll have to give it a shot!

  11. I really want to try this! I only have a grass-fed beef liver at the moment… not sure I’m brave enough to try it with that. I may have to be on the lookout for a free range chicken liver. Thanks for the recipe! :)

  12. Is pate liver? I just tried to google it and still couldn’t figure it out.. ahha. Anywho – I used to love pate! I would love the pate, cracker, and grape combo. I know liver is soo good for us, but I am going to have to work up to it. I can still barely manage the sight of red meat.

  13. I use to take care of jewish man 35 years ago and was given chopped liver at his family’s home. Have not had it since Then and now I have the recipe. Thank U, Tnk U, Tnk U so much.

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